Best Nanas Potato Salad Recipes

NAN'S CLASSIC MUSTARD POTATO SALAD

Nan's Classic Mustard Potato Salad image

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

Provided by PanNan

Categories Potato

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 12

Ingredients

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Steps:

Boil potatoes in the peel with the whole eggs.
Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
Let eggs and potatoes cool to room temperature.
Peel all and refrigerate whole potatoes and eggs until cold.
The potatoes will dice and hold up better when cold.
Dice the potatoes into 1/4- 3/8" dice.
Place into a very large container with a lid.
(I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
Add to the potatoes and eggs.
Gently stir to mix the ingredients evenly.
In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
Whisk until creamy.
Pour over potato mixture.
Gently stir until the dry particles are coated with the creamy mixture.
Cover and refrigerate at least 4 hours.
6- 8 hours is even better.
If you like color you can sprinkle some sweet paprika over the top.

NANA'S POTATO SALAD

Nana's Potato Salad image

Not sure whose Nana this potato salad is from, but she clearly likes to take it easy! Four ingredients, 20 minutes, chill-and enjoy.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 4 servings, about 1 cup each.

Number Of Ingredients 4

Ingredients

1/2 cup KRAFT Real Mayo
1/8 tsp. each: salt and black pepper
4 cups cooked cubed new potatoes
1/2 cup chopped scallions (green onions)

Steps:

Combine mayo, salt and pepper in large bowl.
Add potatoes and scallions; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

NANA JOANN'S POTATO SALAD

Nana JoAnn's Potato Salad image

Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard,...

Provided by JoAnn Reyes

Categories Potato Salads

Time 1h30m

Number Of Ingredients 9

Ingredients

5 lb red potatoes with skins boiled and cooled
1 medium onion, finely chopped
1/2 c sweet relish
1 c Hellman's mayo (you can add more if you like)
6 eggs, boiled and cooled
1 Tbsp French's yellow mustard
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp onion powder

Steps:

1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
2. Add the finely chopped onions to the bowl and mix.
3. Add the remaining ingredients.
4. Mix well. Put in the fridge covered for an hour or more.
5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.

NANA'S POTATO SALAD

Nana's Potato Salad image

Unfortunately, my nana passed away before I could ask her for this recipe. I have spent years trying to duplicate it and have finally reached success. This potato salad always receives rave reviews and requests to share the recipe. I know it will be a hit at your next get together!

Provided by Susan Seybert

Categories Potato Salads

Time 1h

Number Of Ingredients 9

Ingredients

1-5 lb pkg new potatoes, boiled, cut into bite sized pieces
3-4 celery stalks, diced
1 large onion, diced
3 eggs, hard boiled and diced
1 stick butter, melted
1 c mayonnaise
3/4 c sour cream
1/2 c buttermilk
salt and pepper to taste

Steps:

1. Mix potatoes, celery, onion and eggs in a large bowl.
2. In a separate small bowl, combine butter, mayo, sour cream, buttermilk, salt and pepper. Once mixed, add to potato mixture and combine.
3. Store in an airtight container in the refrigerator for up to 1 week.